[?] A summary of the violations found during the inspection are listed below.

3717-1-02.4(C)(12) / Person in charge: duties - ensure employees are properly trained in food safety
Critical Repeat Person in charge did not ensure their employees are properly trained in food safety. Observed multiple critical violations at time of inspection.
To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
3717-1-03.4(K) / Reduced oxygen packaging - criteria.
Critical Observed improper packaging of food using reduced oxygen packaging without a HACCP plan at time of inspection.
Submit a HACCP plan regarding the ROP and sous vide procedures. To prevent the growth of pathogens: (1) Except for an FSO or RFE obtains a variance, an FSO or RFE that packages TCS food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes; (2) An FSO or RFE that packages TCS food using reduced oxygen packaging shall have a HACCP plan; (3) Except for fish that is frozen before, during and after packaging, an FSO or RFE may not package fish using a reduced oxygen packaging method; (4) An FSO or RFE that packages food using a cook-chill or sous vide process without obtaining a variance shall implement a HACCP plan, ensure that: the food is properly cooled as specified in this rule, held in refrigeration equipment with a system that continually monitors the time and temperature, and ensure that all records are maintained; (5) An FSO or RFE that packages cheeses using reduced oxygen packaging shall: (a) limit the cheeses packaged to those that are commercially manufactured in a food processing plant with no ingredients added in the FSO or RFE and that meet the standards of identity; (b) Have a HACCP plan, (c) Labels the package on the principal display panel with a “use by" date that does not exceed thirty days or the manufacturer's "sell by" or "use by" date, whichever occurs first; and (d) discards the reduced oxygen packaged cheese if it is not sold or consumed within thirty calendar days of its packaging.
3717-1-05.1(L) / Handwashing sinks - location and placement.
Critical Repeat The Handwashing sink(s) are not located to allow convenient use by employees. Observed no hand washing sink near the ware washing area, bar area, or server station at time of inspection.
Install additional hand washing sinks, to ensure frequent and proper handwashing, a handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
3717-1-05.3(C) / Backflow prevention.
Critical Repeat Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed at time of inspection. The 3-compartment sink is used as a food preparation sink without an air gap. The server station ice bin had an improper air gap.
Install a designated food preparation sink. To prevent health hazards, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code for: a warewashing machine between its waste outlet and a floor drain when the machine is located within five feet (1.5 meters) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap; or a warewashing and culinary sink.

3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order. Observed multiple pieces of equipment to be in a state of disrepair at time of inspection: the nozzle to the kitchen hand washing sink, the handle to the deli slicer, and the lids to the preparation coolers.
To prevent contamination, repair/replace all broken equipment. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-05.1(I) / Service sink - number.
Repeat Observed no service sink (mop sink) or curbed cleaning facility as required at time of inspection.
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located as specified in this rule to prevent contamination.
3717-1-05.4(B) / Outdoor storage surface.
Repeat Observed the outdoor refuse storage surface is not properly constructed, and sloped to drain at time of inspection.
To prevent pollution, an outdoor storage surface for refuse, recyclables, or returnables shall be constructed of nonabsorbent material and shall be smooth, durable, and sloped to drain.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. Observed multiple areas of the physical facility to be in a state of disrepair at time of inspection. There were several damaged ceiling tiles in the kitchen. The base molding was damaged in the server's station. There was a large amount of grease on the exterior wall of the building from the ventilation system.
To prevent contamination, the physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt, dust, grease, and debris at time of inspection in the following areas: server area and outside the walk in cooler.
To prevent contamination, maintain the FSO clean. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Follow-up

Inspection Date: 05-February-2015

The following violation(s) have been corrected since the last inspection.
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed multiple RTE, TCS food without date marks at time of inspection (lettuce, spinach, soup, chicken, etc.). To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-04.1(KK)/Food equipment - certification and classification. Equipment is not approved by a recognized testing agency. Observed a non-commercial pasta maker in the kitchen at time of inspection. Non-commercial equipment shall not be used in the FSO. To ensure proper cleaning, food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.2(I)/Sanitizing solutions - testing devices. Observed no test kit available for measuring the concentration of the sanitizer at the bar or in the kitchen at time of inspection. Provide a test kit for the bar area and one for the kitchen. To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are dirty. Observed the potato slicer, can opener, and server station ice bin to be dirty at time of inspection. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. Observed the storage shelves in the walk in cooler and throughout the kitchen to be dirty at time of inspection. To prevent contamination, clean maintain all shelves clean. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(E)/Equipment, utensils, linens, single-service articles, and single-use articles - storage. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed multiple single-use articles to be stored on the basement floor at time of inspection (cups, paper towels, gloves, to-go containers). To prevent contamination, store all listed items at least 6 inches above the floor. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.